Hummus with sun-dried tomatoes
The addition of sun-dried tomatoes to a basic hummus gives a tartness to this, otherwise gentle chickpea dip and will sure become a favourite in the picnic basket or at your next gathering.
Servings: 12 portions
Ingredients
- 800 g chickpeas/garbanzo beans cooked
- 100 g sun-dried tomatoes in oil about 16, roughly chopped
- 3 tbsp tahini
- 2 tbsp cumin
- 3 tbsp lemon juice
- 3 garlic cloves minced
- 6 tbsp olive oil
- 5 tbsp vegetable oil or other neutral oil
- 1 tsp salt
Instructions
- Drain the chickpeas but save the faba water (see notes below).
- Roughly chopped the sun-dried tomatoes.
- Juice the lemon.
- Mince the garlic.
- Mix all ingredients in a mixer, until smooth.
Notes
When using a standing mixer, add the runny ingredients first, your oil, tahini, lemon juice, to avoid chickpeas getting stuck in the bottom and for easier mixing.
Save the faba water from the chickpeas to make vegan meringues.
If you plan to freeze your hummus for later, make it more chunky now and mix it again once defrost.
If you are using sun-dried tomatoes in oil, use this oil in your hummus base for extra flavour.